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1
Heat oven to 375F.
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2
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Mix in water until flour is just moistened.
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4
Roll out dough on lightly floured surface into 12-inch circle.
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5
Fold into quarters.
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6
Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
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7
Trim crust to 1/2 inch from edge of pan.
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8
Crimp or flute edge.
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9
Set aside.
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10
Combine sugar, pumpkin and eggs in bowl.
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11
Add all remaining filling ingredients; mix well.
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12
Pour into prepared pie crust.
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13
Cover edge of crust with 2-inch strip of aluminum foil.
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14
Bake 40 minutes.
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15
Remove aluminum foil.
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16
Continue baking 15-25 minutes or until knife inserted in center comes out clean.
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17
Arrange pecan halves on top of pie; drizzle or brush 1 tablespoon maple syrup over pecans.
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18
Beat whipping cream at high speed in bowl until soft peaks form.
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19
Gradually add remaining 2 tablespoons maple syrup; continue beating until stiff peaks form.
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20
Spoon dollops of whipped cream unto pie; garnish with additional pecan halves, if desired.
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21
*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each ground nutmeg and cloves.
